Beetroot & Mint Hummus

Sinead Delahunty

• 400g tin butter beans, drained & rinsed
• 300g cooked beetroot, cubed
• 2 tbsp fresh mint leaves, roughly chopped
• 1 tbsp fresh lemon juice
• 50g walnuts

1. Place the beans, beetroot and mint in a food processor. Blitz until a smooth purée is formed.
2. Add the walnuts & lemon juice. Blitz again until fully combined – the walnuts should still be a little bit crunchy.